Semolina Cake
Delightfully moist and irresistibly fragrant, this Semolina Cake is a Middle Eastern-inspired treat that’s easy to make yet packed with flavor. Featuring a unique combination of semolina and a touch of all-purpose flour, this cake boasts a tender crumb enhanced with the zesty brightness of orange zest and the richness of plain yogurt. The cake is topped with crunchy slivered almonds and soaked in a luscious homemade syrup infused with lemon juice and a hint of rose water for a subtly floral finish. Perfectly golden with a melt-in-your-mouth texture, it’s a dessert that’s ideal for celebrations or a simple afternoon indulgence. Ready in under an hour and serving up to 8, this semolina cake pairs wonderfully with a cup of tea or coffee, making it a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 200 grams semolina
- 50 grams all-purpose flour
- 150 grams granulated sugar
- 120 grams unsalted butter, melted
- 200 grams plain yogurt
- 2 eggs, large
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 50 milliliters milk
- 250 milliliters water (for syrup)
- 150 grams sugar (for syrup)
- 1 tablespoon lemon juice
- 1 teaspoon rose water (optional)
- 30 grams slivered almonds (for topping)
Instructions
Preheat your oven to 180°C (350°F) and grease a round or rectangular baking pan (approximately 9x9 inches) with butter or non-stick spray.
In a large mixing bowl, combine the semolina, flour, granulated sugar, and baking powder. Mix thoroughly.
In a separate bowl, whisk together the yogurt, eggs, melted butter, vanilla extract, orange zest, and milk until smooth.
Gradually pour the wet ingredients into the dry ingredients. Mix well until you achieve a smooth batter. Avoid overmixing.
Pour the batter into the prepared baking pan. Smooth the surface with a spatula and sprinkle the slivered almonds evenly on top.
Bake the cake for about 30-35 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup. In a saucepan, combine the water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.
Reduce the heat to low and simmer the syrup for 8-10 minutes. Remove from heat and stir in the lemon juice and rose water, if using. Allow the syrup to cool slightly.
Once the cake is baked, remove it from the oven and let it cool for 5 minutes. Using a skewer or toothpick, poke small holes all over the cake surface.
Pour the warm syrup evenly over the cake, allowing it to soak in completely. Let the cake cool at room temperature for at least 30 minutes before slicing.
Serve the semolina cake as is or with a dollop of whipped cream for an extra indulgent treat.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 515.1 g | 187% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 319.7 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 647 mg | 50% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
